49 results about "Viable Cell Count" patented technology

The invention provides a process of preparing direct-acidified milk beverage keeping high viable cell count at ambient temperature. The process means that, adopting conventional technology to prepare acidified milk beverage and sterilizing, then adding Lactobacillus rhamnosus ATCC 53103 and certain quantity of growth promoting factors under aseptic condition. According to various pH value, the product can be stored at ambient temperature for 1-6 months and the viable cell count will not be less than 105 cfu / ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage prepared by conventional process. Thereby it overcomes the defects that direct-acidified milk beverage with long shelf life has no viable lactic acid bacteria and has low nutritional value.

The present invention discloses a device and method for processing meat carcass. In order to shorten a long aging time required for meat processing and reducing the viable cell count of a carcass before cooked, an electric stimulus is imparted by applying an ac voltage from electrode rails (1, 2, 3) to the neck, chest and legs of the meat carcass respectively. The ac voltage is turned on for a time Ton and then turned off for a time Toff and the application of the voltage is repeated a predetermined number of cycles. Ton is not longer than Toff, the voltage is not higher than 100V and the frequency is not higher than the commercial frequency (maximum, 60 Hz). A needle (51) for chest is supported by a metal support (52) and brought into pressure contact with the electrode rail (2), and a needle (53) for neck is supported by a metal support (54) and brought into pressure contact with the electrode rail (1) through a meal support (57). Legs of the meat carcass are energized by the electrode rail (3). Aging effect is improved by stimulating the entire meat carcass electrically from at most three points.

The invention provides a method for maintaining the number of living bacteria in sour milk or an active lactobacillus beverage, relates to new applications of Rhodiola rosea, and concretely relates to applications of Rhodiola rosea in the maintenance of the stability of the number of living bacteria in sour milk or the active lactobacillus beverage within a shelf life, and / or in the inhibition of the increase of the acidity of sour milk. The invention also provides a making method of Rhodiola rosea-containing sour milk, and a making method of the active lactobacillus beverage. The sour milk and the active lactobacillus beverage are respectively adopted as a carrier, Rhodiola rosea is added, and the total number of lactobacillus in the obtained sour milk or the active lactobacillus beverage is constant; and after the fermentation acidity of the sour milk reaches about 130DEG T, the increase of the acidity of the sour milk is inhibited. A reasonable formula and an appropriate technology enable the obtained sour milk and the active lactobacillus beverage to have a good flavor, a good mouthfeel and a good living bacterium stability within the shelf life.

The invention discloses a probiotic traditional Chinese medicine compound preparation for promoting lactation of sows and improving milk quality, which is compounded from a traditional Chinese medicine compound and probiotics; the traditional Chinese medicine compound is made of the following raw materials in parts by weight: angel yeast 0.5 1.5 parts, 5‑15 parts of fructooligosaccharides, 1‑4 parts of vitamin E, 5‑15 parts of Wang BuliuXing, 1‑3 parts of Tongcao, 4‑6 parts of compound enzyme preparation, 1‑3 parts of soybean isoflavones, wheat 45-50 parts of rice stone powder, 17-25 parts of cornstarch; the probiotics are mixed bacteria powder of Bacillus subtilis and Lactobacillus plantarum. In the probiotic traditional Chinese medicine compound preparation, the number of live bacteria of Bacillus subtilis is greater than or equal to 2×108cfu / g, and the number of viable bacteria of Lactobacillus plantarum is greater than or equal to 3×108cfu / g. The probiotic traditional Chinese medicine compound preparation of the present invention can increase the expression level of prolactin, promote the lactation of sows, reduce the ratio of feed to weight and improve the utilization rate of feed through the compounding of probiotics and traditional Chinese medicine.